Sauteed Bread With Onion And Tomato From Lefkada Panada Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH ONION PANADE

Panade is the French country cook's answer to stuffing - a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be triumph of upcycling: basically French onion soup without the soup - just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.

Provided by Samin Nosrat

Categories     casseroles, main course

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 11



French Onion Panade image

Steps:

  • Heat oven to 325.
  • Divide bread slices among 2 or 3 baking sheets. Spread bread out in a single layer, and toast for 20 minutes, then flip slices, and rotate pans to ensure even toasting. Toast until dried out and lightly golden, about 35 minutes total. Set aside. Increase oven temperature to 425, and adjust oven rack to center position.
  • Set a large Dutch oven or similar pot over medium heat. Add 4 tablespoons butter and olive oil. When butter has melted, add onions and 1 1/2 teaspoons salt. Cook covered for 15 minutes, stirring occasionally with a wooden spoon.
  • Once the onions cook down a bit and release some liquid, remove lid and increase heat to medium high. Continue cooking and stirring regularly until onions are tender and dark golden brown, about 45 minutes total. Turn off heat, add vinegar and wine and stir to deglaze. Taste, and adjust salt and vinegar as needed - the onions should be sweet, savory and pleasantly tangy. Spoon onions into a heatproof bowl, and set aside.
  • Return pot to stove. Add stock and 1 teaspoon salt, and bring to a boil, then reduce to a simmer. Taste, and adjust salt as needed - it should taste like good chicken soup.
  • Place both cheeses in a medium bowl, and mix to combine.
  • Butter the inside of a deep 9-by-13-inch baking dish. Line the bottom with a layer of toasted bread, breaking up pieces as needed to form a solid layer. Spoon half the onion mixture evenly over the bread. Sprinkle with 1/3 of the cheese mixture, and season with pepper. Continue layering with bread, the remainder of the onions and another 1/3 of the cheese. Top off with a final layer of bread.
  • Ladle 3 cups of stock over the panade, then wait a minute, and allow the bread to absorb liquid. Pressing down on panade with a metal spatula, add as much stock as the panade will absorb without overflowing. Dot the top layer of bread with remaining butter, then cover with parchment paper and foil. Place baking dish atop baking sheet to catch any overflow, then slide onto the center rack. Bake for 30 minutes, then remove foil and parchment, sprinkle with remaining cheese and return to oven for 15 minutes more. Bake until golden brown.
  • Remove panade from oven, and allow it to cool for 10 minutes before serving. Cover, and refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat to serve.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1044 milligrams, Sugar 13 grams, TransFat 0 grams

1 large, stale loaf crusty sourdough bread (about 1 1/4 pounds), cut into 1/3-inch slices
8 tablespoons (4 ounces) unsalted butter, divided
2 tablespoons extra-virgin olive oil
4 pounds (about 5 large) yellow onions, thinly sliced
Fine sea salt
2 tablespoons white-wine vinegar
1/4 cup white wine or dry vermouth
5 to 6 cups chicken stock, preferably homemade
12 ounces Gruyère cheese, grated (about 3 cups)
3 ounces Parmesan, finely grated (about 1 1/3 cups)
Freshly ground black pepper

SWEET ONION BREAD SKILLET

Because there are only a few ingredients in this recipe, you'll get the best results if you use the finest quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings.

Number Of Ingredients 5



Sweet Onion Bread Skillet image

Steps:

  • In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.

Nutrition Facts : Calories 415 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 776mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 2g fiber), Protein 11g protein.

1 large sweet onion, thinly sliced
2 tablespoons butter
2 tablespoons olive oil, divided
1 can (13.8 ounces) refrigerated pizza crust
1/4 cup grated Parmesan cheese

More about "sauteed bread with onion and tomato from lefkada panada recipes"

HOW TO MAKE A PANADE - CULINARY HILL
Web Jul 7, 2020 To make a panade for 1 pound of ground meat: In a medium bowl, add bread and milk. Let sit for a minute until the milk is absorbed, then mash until smooth (about 1 minute). Proceed with the rest of your …
From culinaryhill.com
how-to-make-a-panade-culinary-hill image


HOW TO MAKE SAUTéED TOMATO & ONION - B+C GUIDES
Web 13 Steps INGREDIENTS Take out your ingredients. Chop onions. Add olive oil to the bottom of a small frying pan and turn it on high heat. Add onions and stir. Cut your tomato while the onions sauté. Stir occasionally. Cut …
From guides.brit.co
how-to-make-sauted-tomato-onion-bc-guides image


ONION TOMATO FOCACCIA - LIDIA
Web 1 tablespoon extra-virgin olive oil, for the bread bowl; For the topping; 1 large onion, peeled, halved and sliced thinly (about 2 cups slices) 2 cups ripe cherry or grape tomatoes, cut in half; ½ cup extra-virgin olive oil or …
From lidiasitaly.com
onion-tomato-focaccia-lidia image


SIMPLE SAUTEED ONIONS – A COUPLE COOKS
Web Sep 24, 2021 Here’s how to saute onions for a side dish, sandwich topping, and more. Ingredients 3 medium yellow onions (or sweet onions) 2 tablespoons olive oil or butter (or 1 tablespoon of each) ½ teaspoon …
From acouplecooks.com
simple-sauteed-onions-a-couple-cooks image


ITALIAN SAUSAGE & ONION BREAD - HOMEMADE ITALIAN COOKING
Web Jan 23, 2020 Fry with 1 TB olive oil until browned. Drain on paper towels and set aside …
From homemadeitaliancooking.com


BREAD SOUP (PANADE) WITH ONIONS, CHARD, AND MUSHROOMS
Web Jun 16, 2022 Remove half of the browned onions from the Dutch oven and set aside. …
From simplyrecipes.com


10 BEST SAUTEED ONIONS AND TOMATOES RECIPES | YUMMLY
Web Apr 13, 2023 kale, Italian tomatoes, great northern white beans, onion, extra virgin …
From yummly.com


SAUTEED BREAD WITH ONION AND TOMATO FROM LEFKADA RECIPE | EAT …
Web Save this Sauteed bread with onion and tomato from Lefkada recipe and more from …
From eatyourbooks.com


100 RECIPES FOR HOMEMADE BREAD | TASTE OF HOME
Web Mar 30, 2018 Cinnamon Raisin Quick Bread. Cinnamon and raisins bring heartwarming …
From tasteofhome.com


OLIVE OIL-CURED COD AND SUMMER TOMATO PANADE - THE SPLENDID …
Web Aug 7, 2018 Season the pulp with salt and pepper and set the bowl aside. Slice the …
From splendidtable.org


LEFKADA PANADA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Lefkada Panada Recipes containing ingredients olive oil, red onion, salt, tomato paste …
From recipebridge.com


TOMATO ONION PANADE | CANADIAN LIVING
Web Jul 14, 2005 Cut onions in half; slice thinly. In large skillet, heat 2 tbsp (25 mL) of the oil …
From canadianliving.com


FRENCH ONION BREAD - BAKE FROM SCRATCH
Web Instructions. In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, …
From bakefromscratch.com


ONION AND TOMATO PARATHA | PARATHA RECIPE | INDIAN BREAD RECIPE
Web Onion and Tomato Paratha | Paratha Recipe | Indian Bread Recipe | Veg Paratha | …
From youtube.com


BUTTER SAUTéED TOMATO AND ONIONS ON TOAST
Web Mar 7, 2017 It’s the butter that gives the tomatoes and onions that wonderful feel-good …
From surreyfarms.net


TOMATO ONION PARATHA RECIPE | PYAZ TAMATAR PARATHA - HEBBAR'S …
Web Sep 23, 2021 how to make paratha stuffing: firstly, in a kadai heat 2 tbsp oil. add 1 tsp …
From hebbarskitchen.com


SAUTEED BREAD WITH ONION AND TOMATO FROM LEFKADA (PANADA)
Web Feb 14, 2016 Add 2 more tablespoons of olive oil and cook the onion, stirring, just until …
From recipenet.org


Related Search